Weird ferment

[Rookie]

On Monday I brewed a 3 gallon batch of wheat ale at 1.042: 3 pounds wheat dme, .75 ounce willammette hops, and K-97.
I pitched the yeast at 4:30 pm and saw a tiny hint off foam at 8:30. The next morning at 8 am there was a small bit of foam and no airlock activity. At noon it was going nuts, the foam was over an inch thick and the burps were coming less than a second apart. At 8 pm no more burps and the foam had fallen.

[WalesAles]

Rookie,
Sounds finished to me!
Bottle it today and start drinking it tomorrow.

WA

(Only joking)

[Rookie]

Rookie,
Sounds finished to me!
Bottle it today and start drinking it tomorrow.
WA
(Only joking)

It may be done, but I plan to let it settle for a week and then do a gravity check, and taste.

[f00b4r]

A gravity check is the only way to tell it’s really done, especially if you think the ferment is unusual.

[Rookie]

A gravity check is the only way to tell it’s really done, especially if you think the ferment is unusual.

I'm thinking now that the somewhat elevated temperature was the issue: it was higher than I've ever done with this yeast, but still within the range that is okay for it.

[Rookie]

A gravity check is the only way to tell it’s really done, especially if you think the ferment is unusual.

I'm thinking now that the somewhat elevated temperature was the issue: it was higher than I've ever done with this yeast, but still within the range that is okay for it.

It was 24 at it's highest point.

[Rookie]

F G is 1.010 and tasting good.

[Rookie]

After carbing its pretty good with no ill effects from the higher temperature.